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Persian watermelon & feta salad in a white bowl with watermelon slices & mint on the side.
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5 from 1 vote

Persian Watermelon and Feta Salad

This elegant watermelon and feta salad with sweet summer melons, creamy Persian feta and fresh aromatic mint is the perfect support act for an elegant dinner.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: Middle Eastern
Keyword: Easy, gluten free, vegetarian
Difficulty: Capable Cooks
Diet: Gluten free, nut free, Vegetarian,
Servings: 6 as a side
Calories: 304kcal
Author: Anastasia Papapetros


  • Salad Spinner
  • Sharp chef's knife


  • 800 grams watermelon (cold, without skin, approximately 28.2 ounces)
  • 250 grams Persian or goats feta 1 (one small pack, approximately 8.8 ounces)
  • 100 grams baby rocket/arugula (appoximately 3.5 ounces or 3 very full cups)
  • 1 cup pomegranate arils (arils from one pomegranate)
  • 1 ½ cup fresh mint leaves (reserve ½ cup to use as a garnish)
  • cup pistachio nuts, roughly chopped (reserve 1 tablespoon to use as a garnish)
  • 3 tablespoons olive oil
  • ¼ cup lime juice (approximately 2 heavy limes)


  • Wash the outside of the melon and cut-off the rind.
  • Lay the peeled watermelon flat and cut it into bite-sized watermelon chunks or pretty triangles.
  • Wash your rocket (arugula) then either pat dry with a towel or spin dry using a salad spinner.
  • Remove the arils from your pomegranate and reserve two tablespoons to use as a garnish.
  • Wash your mint, shake and pat dry, then pick the leaves from the stems as well as a few sprigs for a garnish.
  • Whisk together olive oil and lime juice.
  • Place all the prepared ingredients in a large bowl, add the crumbled Persian feta, pistachios, and mint, season with salt and pepper, and drizzle with the vinaigrette.
  • Very gently toss the salad until well combined, taste and adjust seasonings according to your liking.
  • Arrange the salad on a salad platter and garnish with reserved mint sprigs, and pomegranate arils. Serve immediately.



  1. You will find Persian feta in the deli section of your supermarket or with the other packaged cheeses in the refrigerated section. You can replace it with Goats Cheese if you cannot find it.
  2. NOTE - Fresh is best when it comes to this salad; the arugula will become limp, the mint will discolour, and the melon will soften if kept too long in the fridge.
    You will find our best make-ahead tips in the "Tips & Questions" section in the post.


Calories: 304kcal | Carbohydrates: 24g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 164mg | Potassium: 478mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2091IU | Vitamin C: 25mg | Calcium: 134mg | Iron: 2mg